Wild Red Mead Prunes, created by Susan Jane White of the Irish Times. Tastes like a cosmic spillage from the stars! Smooth, rich with a deep burgundy hue, perfect with Irish artisan Vanilla ice cream
Ingredients
300ml of Wild Red Mead
5 tbsp of muscovado sugar
4 cloves
200g pitted Californian prunes
Method
Warm the Wild Red Mead, muscovado sugar and cloves in a small saucepan. Bring to a rolling boil for 3 minutes to burn the alcohol off. (I realise that this may sound counter intuitive to an Irish reader, but the end result will still rock your tonsils and your toes.)
Reduce the heat to a polite simmer and add your prunes.
Simmer for about 10 minutes (longer if your prunes are hard). Take your pan off the heat; discard the cloves.
Allow to cool and absorb all the juiciness before packing into clean jars as gifts, or serving with Irish vanilla ice cream like @murphysicecream
